Vevor DZ-260C Digital Chamber Vacuum Sealer Exceeds My Expectations For A Budget Priced Chamber Seal 

Thank you for this extensive and honest review. Food saver owner here and we hit the limits of what this machine can do. The vevor looks like pretty good price for buck wise.

Wow great video as always. I went to the website and ordered it with the code and saved even more thanks again for this video. This will open up more ideas for food saving.

Thank you very much for your “real time” review. I truly appreciated your trial and error tests of the different foods and liquid. I’ve seen quite a few videos on different vac sealer but your style of this video influenced me to purchase the Vevor vacuum sealer. Oh and as others have mentioned, I am DEFINITELY going to use your plastic cup pouring method!! Thanks again for your time with that review. Have a great Thanksgiving and a heathy and safe holiday season.

Ordered mine today... Should have it this weekend. Thanks again for the video.

Really enjoyed this video. My wife and I are in the process of researching liquid sealers now.Your video is very helpful.Hope y'all are not getting all that bad weather in Western New York. Stay safe friends.

Your review sold me. Purchased today! Thanks a bunch!!

First time viewer here. This is the most thorough review of of any chamber vac machine I've seen. I had questions about this particular model and you answered every one. I'M SOLD! Thank you, sir.

Excellent video, Great demo and Review, looks well built, fantastic price, sealing goes so fast, that's a great deal. Thank you for posting the video. I'm sure it will last a lot longer and cheaper in the long run, than the small portable countertop ones that stop working sooner then you expect, lol. With so replacement parts. On my third one and bags are expensive.

Wife and I are long term viewers who just love your videos Ed! We watched this video and I told my wife I just have to have it! she laughed and said you are a bad influence on me :) I ordered the sealer 10 minutes later. We look forward to future vids of the sealer!

Great video Ed! That look just what I have been looking for. So much so that I just order one too! Can’t wait to get it and try it out. I’m very excited and I want to use it. THANKS so much! God Bless! Chuck!

No joke, I was going to order this one the other day, in fact I did but canceled on amazon as there wasn't many videos about it that I liked or thought was reputable.. I did end up buying a vac master at way more the price. It came yesterday and have been playing with it all day today. I actually though of you when I was pondering my selection and was surprised I didn't find anything but your avid armor/food saver clamp style (i have the cabelas vac) i laughed so hard when I got the notification of your video and saw the description.. love the videos.

Good review partner. Ordered us one today. Have a Prosperous and Healthy New Year.

I just bought this Vevor sealer partly due to your video. But most of all, thank you so much for the solo cup suggestion. Amazing how much easier it is to load ground beef into pint bags!

Well you've sold me on this sealer. I went ahead and ordered one. Been wanting one for years and today was the day!

Very nice video URHC. I purchased the same unit in June. Although i had a couple issues with the unit, DZ-320, Vevor made good on it and i'm happy with it . Your idea on a ramp for liquid type sealing is what i have done. I also fill up the chamber with cutting boards to reduce the amount of space to evacuate, leading to lesser time to run and a tighter seal. I also read that the colder the "liquid" type items to seal are the less chance of the issue you got with your squash.. I generally let my soups, spaghetti sauce etc cool in the fridge over night before i seal them. An alternate idea would be to bag it, stand it upright in the freezer until it turns slushy, then seal it, this way you'll avoid that mishap and will be able to run a good vacuum. Glad you're enjoying the unit, and again thanks for the wonderful video on it.

Thanks for the butternut show, we've budgeted in for a vacuum sealer and thats good to know

Nice work. Great video, this was just what I was looking for! Thanx

Interesting video - great description of the product when you noted that setting the timing was easy with "no menu" to go through, Too many things these days require that sort of activity. It is nice there is an easy control panel.

Really good Video and great Butternut-explosion 😄👌

Great Video!! I just purchased same machine last week from the big A for $360. Can't beat this price point for this machine. Very well packaged and stainless finish is very nice. Build quality is very good.

Great review (and screen name lol). I want to thank you for the review and the discount code. Machine will be here in a few days.

This is a GREAT review!❤

Excellent presentation. Very informative. Thanks.

I've been looking for a good sealer for a couple months now. Lost a bunch of good meat to freezer burn. This looks great. Wish i had more counter space. Probably pick this up after the holidays. Thanks for the video.

For things with higher air content (like the processed squash) my strategy is to leave my cycle at 30 seconds, but watch it running. When it starts to get close to trying to overrun your machine should have a stop button. When you hit stop it will just stop the vacuum process then continue with the seal, etc. If you haven't tried it already one amazing thing you can do with these is to do really quick marinades. If you haven't looked up that yet check that out, as well as flash pickles! Also great for sous vide cooking (that's why I got my first one way back when). Enjoy your chamber sealer! Definitely a must if you're a Costco shopper like me. I process all my meat the same way you do as well.

Thanks great review, looks like a great unit

Thank you for the review. I think one of these machines is in my near future.

Thanks for your thorough review! I bought one based in large part on your observations and lack of problems after quickly realizing the FoodSaver we received as a gift has some drawbacks (e.g. not for use with wet items or liquids, will not seal mylar, seals are small and tend to fail, vacuum and seal times not adjustable). The cup/funnel is a good idea. The oiling procedure, view of the inside, and observations about deburred edges are very helpful. Foods with embedded air…duly noted. I wish you had demo’d sealing thick mylar bags, though others have reported it works well.

Brother its about time they send u something for free u deserve it ur review and ur videos are always awesome... Im gonna look for that code I think thats better than the food saver.... Keep it up brother awesome as always......🤘

Thank you sir - very simple! Appreciate!

Very interesting. Now I want one!

Thx for the video and I ordered one. Cheers

Thanks so much for this video. I am thinking of buying one.

I've purchased 2 VEVOR chamber vacuum sealers in the last couple weeks for my restaurant, so far so good. Quiet and powerful.

Great straight forward video 😁

I have the same model. Use it all the time. It's also great for sealing single serving lunches from things like pot roast and gumbo.

Nice review! Very informative. I do some work with Vevor too. I should try to get them to send me one for review.

Looks like a really good machine.

Thank you a great video

New sub here. Thanks for the video. Tried using food saver bags with this unit and it doesn't hold the vacuum. The information on the chamber bags was what I was looking for! Thanks for an informative video.

Just bouggt one of these, must say the packaging was excellent, haven't used it yet will be processing a 1200lb steer, and 6 hoggets about 60lb shortly so this should be a good test. Nice video.

I have used these vaccuum chamber sealers for a few years. One tip is if your bag expands like a ballon then you have a pinch in your bag and it had cut off the air. This forms vaccum around bag while inside of bag has air. I think when watching it because butternut was sticky thats what happened.

great job on the video.

Great review

Nice Show-n-Tell on that. I like to flatten hamburger or anything else I can, so when I put the bag in water to defrost, it does so a lot faster & evenly. And they store easier, like your squash.

I have the smaller Vevor chamber sealer, which is fantastic. However, I wish I had this one due to the larger sealing bar and the slightly deeper chamber. I also have a Vevor water distiller, which is also very good. Very nice products at a more reasonable price.

One idea to avoid that mess is semi freeze the mixture you made, so it will become more SOLID, than you fill the sac and seal. This should work!

Cool Tool... I made a holder that would hold 3 bags upright that I can fill with Soups and such for camping. Put them in the Freezer in the holder, then I could Vac seal them with a Common Vac sealer. Nice flat packs to help chill the cooler too. Set some marshmallows in there and see how big they get HAHAHHAHA. at least they wont make a mess . Looks like a common Refrigeration vacuum pump in there. Mike M.

Great review, thanks. Seriously looking at one of these. Question: if one uses smaller bags (say 4 inches wide) do you think it can seal two bags at once?

great video.

Hello URHC. Hey I'm the guy who commented a couple days ago I had just received my Vevor machine and was concerned because no matter what I did, I could only get half-way down the green zone on the Vacuum meter, or about 0.09 MPa. Well, I'm feeling a lot better about it because I did some more digging into this and what I found out is that vacuum performance on these machines is impacted by the elevation you're at. At or near sea-level, the machine should bottom out all the way to down the green zone or do its best. I found a discussion about a guy in Denver Colorado (elevation is 5276) and he can barely get his machine into the green zone or at about 0.08 MPa. He found a fairly easy conversion table and right on target, it showed him that based on his elevation, 0.08 on the vacuum meter was about the best he could expect. Now, I live in Idaho with an elevation of about 2,500 feet above sea level. Sure enough, I did the calculation he showed and my best vacuum reading should be about 0.09 MPa. Sure enough, this is right where I max out on my vacuum meter. Hats off to Vevor because as far as I can tell, their meters seem pretty accurate. So by this theory, if I traveled with my machine and brought it too a coastal town or say, Los Angeles, my new max vacuum reading should bottom out like you said yours does. Which leads me to this. I remember you mentioned you said your Vevor easily pulls the meter all the way down to the bottom of the green zone. Can you tell me the approximate elevation where you're at? Would be appreciated. Even if its close, say 400-800 above sea level or up to 1000, you should be getting that great reading. Now, if you tell me you live way up in the mountains, well, so much for my research! Anyway, very very impressed with the machine and I think what counts is I'm getting great results and much superior results than the Food Saver type vacuum seal.

I've gone thru 3 food savers. They wear out and cannot do liquids. Whoa, I could own one of these instead.... The build on that machine looks nice. Thanks.

Thanks for the great video. I am curious why the title of the video notes a Vevor DZ-260C, and it does look the same as the one on the Vevor website, but the back panel of your unit says DZ-320?

We have ALOT of guacamole in our house but it does go bad after a few days if it doesn’t get eaten soon enough. I just bought a VacMaster 230 chamber sealer and am testing how to use a canister to preserve my quac. So far, after a few days, sliced avocado in the canister is as good as when I sliced it. This is still an experiment in progress but I’m optimistic this is going to give us a few more days before it spoils. Since I’m not using a bag, but instead, a canister, I’m setting the seal time to zero.

Suggestion - pack it, freeze it, then vacuum it :)

I like to use a gas station soda cup with the bottom cut off or, for larger pieces of meat, a 32 oz sturdy plastic to-go container (bottom cut off). As a funnel.

Hi Buddy, Two things here...First, make sure your food is room temperature. Second, I noticed you were closing off the open end of the bag with your fingers, don't do that, in fact, you need to be sure the open end stays open, or your vacuum will cause expansion of the bag, allowing the food to be drawn out. Again, you cannot seal hot foods. They will boil out at the reduced pressure. Happy New Year.

Just wondering...what sort of power back up do you have , it you lose power for an extended period of time...nice video....as always...

Was the butternut well chilled? It is recommended to not vacuum seal warm or hot foods and liquids. Great review.

Great video. Can you make bags using the sealer on one side of the bag before vaccuum,

Oh, by the way, you only need to insert some hard styrofoam board to reduce the internal volume of the chamber and reduce your vacuum time.

If you know someone with a 3d printer I worked on making a file to print a drop in ramp (with metal spacer plate removed) that fits the machine and gets the bags at an angle that makes liquids easier.

I like that you did a wide variety of things. What is the maintenance like for the pump, please? I'm contemplating a Vevor or an Avid Armor. Of course, the price of this one is way better but the Avid Armor has a no maintenance, dry rocker vacuum pump and I like the sound of no maintenance. Thanks!

Hello again URHC. Ordered the machine a few days ago, arrived yesterday, set it up including taking off back cover, inspecting, and adding the pump oil to just below 3/4 of window. I read instruction manual carefully, but I'd like to ask you a question. I've just done a few test seals and I easily get the dial into the green zone before sealing, but I never seem to be able to get it all the way to zero. I've noticed some other people with this machine getting to zero. I've even tried cranking the vacuum time up to (maximum) 60 seconds but it never gets to zero. Should it? Or is the green zone fine. If you could give me your input, appreciated.

Does it have an hour counter so you know when to change the oil? The nice neat packs stack so nicely in the freezer and save so much room. Instead of making a little ramp, couldn't you just tightly roll up a towel and lay it under the bags? Darn, I recently bought a new machine from Avid Armor. One of their better vaccum sealers. I wanted a chamber sealer like this but did not want to spend 1K so I settled on a heavy duty model from Avis Armor. I still might get this. It does require a large surface and my kitchen is already well stocked with gadgets. If I can figure out where to put it, I think I will splurge. HAVE A BLESSED &HAPPY THANKSGIVING!

Can I ask: What is the tallest jam jar you could vacuum in one of these when taking out the double bottom and using the dome in the lid for maximum effect?

After you froze the food in the bags did you experience any of your foods getting freezer burnt?

Vacuum didn't crush can, atmospheric pressure did. Run vacuum on squash first, then put in bags and run again and seal. Takes two steps, but air would be removed. Looks like a great machine. 800 hours sounds right, but if oil discolors change it, has moisture in it. Doesn't allow deep vacuum to be reached when water/humidity is present in oil. Just bought ultrasonic machine from them, works great, good quality.

I dont know. I use the heck outta my Avid Armor USV32 that came in at $700 with tax & shipping. The Vac pump is dry and internal like the Vac pump in my lab. Works great. There is a difference in the mTorr. A food saver cant begin to pull a serious vacuume. Add OAs to your dry foood. Oh and I just ordered the accessory hose for the USV32 so it will seal large jars. Nothing against Vevor, I have bought well tools from them.

Cannot find a freeze dryer review on your list. My hubby's friends keep bringing freeze dried products for him to taste at their weekly breakfast. Any interest in freeze drying?

Did you get any of that snow that hit erie county?

Is this machine capable of sealing Mylar bags? Thinking may solve some issues I have with long term storage of some herbs that I only grow every few years

I’m curious to know how the bags held up with the shrimp. My frozen shrimp lost a vacuum after a few days. I assume they poked small holes in the bag. 3 mil bags.

I purchased a vevor (smaller) unit, but it did not come with an English instruction manual or any replace parts. The heating strip has burnt out and I don’t know how to contact vevor. Do you happen to have that info. Thanks

Hi: I got mine last week. You should have pressed the emergency button. Do you know what the 'Dual Seal' is for?

Hey! Great video - I learned a lot - i've been using a food saver for years, and looking for something to easily seal liquids (like soup) neat idea for apple cider and ice packs! i was wondering with the ground beef, we like to flatten the 1lb packs after we seal so they lay nice and flat in the freezer. Can you manipulate the meat after it's sealed with this machine?

The ones ive seen on ebay with same model # says it only has a 10.5 inch sealbar dz-260c

I used a Mylar bag and it looked good at first but after a few hours it seemed to have list it’s seal Am I doing something wrong? Getting any info or help from the company seems impossible

How's it holding up? Author and all others please, welcome to reply. I really want one but am wondering if Vevor will honor warranty. Thank you.

With your garden output, you will get a lot of use out of this machine, he’ll your video made me want one and I Hate when my wife freezes everything from Costco using her FoodSaver But we never seem have anything to cook for supper (😩😀). By the way, you remind me a lot of the hours I spent helping my grandmother tend to her large garden and all the canning that took place at harvest. Unfortunately, this practice seems is becoming a thing of the past 😩! So sad.

I was planning to vacuum seal meatballs. Is the ground meat will be squeezed and flat?

Hi der wud you be able to do peeled garlic

Hello, What's the biggest bag that can be used on this model? Thanks in advance.

I have the clone to your machine (Chinese genetics). It has saved the cost of the machine over the 2 years I've used it. You can buy bulk quantities of foods when on sale and portion them out to meal or recipe size. Instead of making a small pan of chili or soup, I make a huge batch and pack it up in 1 meal sized packages that are prepared by throwing the frozen "bag o' soup" in a 12" skillet of water and bring to a boil. We also get large chubs of ground beef when somebody has a sale and portion it into one pound packages as you did but go one step further. When packing the meat in the bags, I tend to flatten it into one large bag shaped patty and then seal. By doing this, I can get 1 pound flat packed burger that stacks neatly in baskets in my freezer, saving money and freezer space. I also save money by buying my bags by the 1000 through the Webstaurant Store. I hope you get as much use from your unit as I have gotten from mine.

Lay quart canning jars on their sides please how many fit?

is suitable for jars? especially for a small business.Thanks!

Hey It Seals Mason jars also

Concerned about the air that I see left in the soup bags, is that normal?

Once you have a decent chamber vacuum sealer you can't look back. Their pricing is insanely cheap ... I paid a LOT more for mine than what they are charging for these!

Is this large enough to do a 4lb chicken? If so, what's the largest chicken you think that might work in this unit?

If you didnt process it (which aerates it) and just scooped it in...then ran it through processing after thawing it out...youd have no issues

Can you seal Mylar bags with this machine?

Can’t ship to Canada Venor vacuum chamber?

Has anyone used Mylar bags and does it work with them?

Why didn't you show the water bag result?

Fixing to order the same 260c. Can anyone confirm if it will hold a 4-5lb whole chicken?

What’s the biggest size bag you can use ?

the butternut was simply too hot. Put it in the fridge for about a hour or so and you can use the full vacuum.

How is the unit after a years use?

How's it holding up any issues?